Wild Rice Salad with Arugula, Pomegranate, Pecans, Cranberries, Feta, and Lemon Vinaigrette

1 pouchFall River Fully Cooked, Ready to Serve Wild Rice
Pomegranate arils
Feta, crumbled
¼ cup Meyer lemon juice
3 tablespoonsRegular lemon juics
2 tablespoons White wine vinegar
½ tablespoonSugar
¼ cup Extra virgin olive oil
To tasteKosher salt


Combine all the salad components, except for the dressing ingredients.

Whisk lemon juice, vinegar, and sugar in a small bowl. Whisking constantly, gradually drizzle in oil.

Season with salt to taste.

Toss salad with vinaigrette.

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